Cranberry sauce is so simple and inexpensive to make, there's no reason to buy it canned besides convenience.
- 12 oz Cranberries, whole
- 1 cup Sugar raw cane sugar works best
- 1 cup Water
- Combine the ingredients in a 2 quart pot and stir.
- Bring to a boil, and start a 9 minute timer.
- Stir every minute or so to prevent sticking, reducing heat to keep the foam down while maintaining a boil. The shells of the berries will "pop" after a minute or so. Late in the 9 minutes, the boil will become a hard simmer.
- When the timer goes off, remove the pot from the heat and stir. Allow to cool before pouring into a glass bowl or dish.
- Chill and serve.
- If you prefer the smoother "jellied" sauce, after cooling purée the sauce with a blender or immersion blender before chilling.
- Suggested additions include replacing some or all of the water with bourbon, rum, better orange juice, or champagne, adding cloves, chopped pecans, cinnamon stick, a star anise, or orange zest,